Hints, Tips, and Rules for Working with Jell-O

For Dissolving Jell-O

Do not use more than a pint of hot water or fruit juice, or liquid of any kind for each package of Jell-O used.

For Cooling

Jell-O may be cooled quickly by dissolving a package in one-half pint of boiling water and then adding one-half pint of ice water and setting it in cracked ice.

For Molding

A metal mold chills more quickly than one of enamel or earthenware. Fill bold with cold water, empty, shake to remove drops, then pour in Jell-O. Allow to remain in mold until firm.

Rules for Big Molds

To make large molds, Jell-O recipes may be doubled, or prepare enough Jell-O mixture as needed. Prepare a large mold the day before serving so that it may chill overnight and be thoroughly set.

For clear tall molds or large loaf molds (over 1 quart), use 1-3/4 cups liquid per package Jell-O instead of the usual 2-cup proportion. This firmer consistency makes the heavy mold less fragile and keeps it from settling or cracking at the base after it's unmolded.

Before unmolding large molds, moisten both the plate and the molded Jell-O with wet fingers. The moist surfaces make it easy to slide the Jell-O into the center of the plate after unmolding.

If Too Hard

If Jell-O should harden before you are ready to mold it, soften by setting the pan or bowl containing it in hot water.

For Layer Jell-O

In making Jell-O in layers, let each layer harden before adding another, and be sure the Jell-O poured upon any hardened layer is so coll it will not soften the layer.

Way to Add the Fruit

Jell-O should be slightly thickened. Fold in prepared ingredients until well distributed. Mold at once and continue chilling until the Jell-O is firm. Usually, allow 1 or 2 cups prepared fruits or vegetables for 2 cups of Jell-O.

Use only cooked or canned pineapple in Jell-O dishes. Raw pineapple contains an enzyme, bromelin, which acts on gelatin to prevent proper congealing.

Easy Self-Layering Molds

Some fruits sink, some float in Jell-O. Simply turn dissolved Jell-O into a mold. Add one fruit that will sink, distributing the pieces as evenly as possible. then add one fruit that will float. Chill until firm. Unmold. There will be two fruit layers with clear Jell=O between.

Fruits that Sink **	Fruits that Float
Apricots, canned Royal Anne cherries, canned Peaches or pears, canned Pineapple, canned Raspberries, canned Fresh orange sections Fresh grapes Prunes or plums, cooked	Apple cubes Banana slices Fresh grapefruit sections Fresh peach or pear slices Fresh raspberries Fresh strawberry halves Marshmallows Broken nut meats
** With canned fruits, use those packed in heavy syrup.

To Remove Jell-O From The Mold

To remove Jell-O from the mold, fill with warm water a pan large enough to admit the whole mold and dip the mold to the edge. Place a plate over the mold and turn them over together, with a little shake added. If this does not loosen the Jell-O dip a second time.

To Whip Jell-O

To whip Jell-O successfully, use a Ladd or Dover egg-beater and a dish rather deep but not large. When Jell-O has become cold and is still liquid set the dish in a pan of ice water or very cold water and whip until Jell-O is of consistency of whipped cream or until it will drop from a spoon in a lump-like mass.

Jell-O Flakes

Mold Jell-O in a shallow pan or bowl. When firm, run fork through Jell-O, breaking it into bits or flakes. Or force through a large-meshed strainer for potato ricer. Server plain or with cream, or serve in color combinations, layering flakes of two or more colors.